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Slow Cooker Mexican Beef Stew Recipe

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This recipe for Slow Cooker Mexican Beef Stew is from The "Yes List", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. beef stew meat, cut into 1-inch pieces
2 T. all-purpose flour
1 T. canola oil
15 oz. can black beans, rinsed and drained
2 medium carrots, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
14.5 oz. can diced fire roasted tomatoes, undrained
14.5 oz. can beef broth
1½ t. chili powder
1 t. ground cumin
½ t. salt
¼ t. ground black pepper
1 cup corn
Chopped avocado and cilantro
Directions:
Directions:
Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat (about 5 minutes) until browned
Place the beans, carrots, onion, and garlic into the prepared slow cooker. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt and pepper.
Cover and cook on low 7 hours or until the beef is fork-tender
Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado and cilantro.

 

 

 

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